The purpose of this study was to investigate how the addition of rosemary to corn silage affected the quality, fermentation, and in vitro digestion of organic matter. In the study, unaltered silage group constituted the control group, while silages prepared by adding 0.5, 1 and 2% rosemary constituted the experimental groups. After 60 days of ensiling, the pH of the opened silages was determined to be in the range of 3.67-3.72. As the amount of rosemary in the silages increased, the levels of ammonia nitrogen (NH3-N/TN) decreased. Compared to the control group, increases in in-vitro organic matter digestion (IVOMD) and metabolizable energy (ME) values were observed in the experimental groups due to the addition of rosemary. In comparison to the control group, the methane gas (CH4) rate of silages was reduced in the other groups. Meanwhile, the group receiving 2% addition of rosemary had the highest values of acetic acid (AA) and lactic acid (LA) among the supplemented silage groups. But, propionic acid (PA) and butyric acid (BA) were not detected in any of the silage groups. Consequently, it was determined that 1% and 2% of rosemary added to corn silage can enhance the quality of the silage.

Rosemary has played an important role from past to present and has antimicrobial, antifungal and antioxidant properties. With these features, it is used in many sectors, especially food and pharmacy. Rosemary essential oils have a positive effect on biological activity. In addition, this oil prevents lipid oxidation on foods, providing a long and fresh shelf life. Due to the high antioxidant properties of rosemary, it eliminates the harmful effect of reactive oxygen species. Since the main components of rosemary such as 1,8-cineol, camphor, α-pinene, carnosic acid, and carnosol are being antimicrobial and antifungal, it is effective against many pathogens. With this review, it is aimed to provide comprehensive information on the biological activities of rosemary and its extracts to shed light on future research.

Rosemary has played an important role from past to present and has antimicrobial, antifungal and antioxidant properties. With these features, it is used in many sectors, especially food and pharmacy. Rosemary essential oils have a positive effect on biological activity. In addition, this oil prevents lipid oxidation on foods, providing a long and fresh shelf life. Due to the high antioxidant properties of rosemary, it eliminates the harmful effect of reactive oxygen species. Since the main components of rosemary such as 1,8-cineol, camphor, α-pinene, carnosic acid, and carnosol are being antimicrobial and antifungal, it is effective against many pathogens. With this review, it is aimed to provide comprehensive information on the biological activities of rosemary and its extracts to shed light on future research.

This study was performed to determine the effects of the extracts of two alternative antimicrobial agents that do not harm the ecosystem (rosemary, Rosmarinus officinalis and aloe vera, Aloe barbadensis) when added to the feed of tilapia (Oreochromis niloticus) on the growth performance, proximate composition, and biometric characteristics. Rosemary extract was added to the experimental diet in ratios of 0.1%, 0.25%, and 0.5% while aloe vera extract was added to the experimental diet in ratios of 0.5%, 1%, and 2.5%. After 90 days of the feeding trial, no change was seen in the weight increase, specific growth rate, feed conversion ratio, condition factor, hepatosomatic index, or viscerosomatic index of the tilapia. The fact that proximate analyses did not differ between groups showed that the plant extracts did not adversely affect the health status of tilapia in the ratios used in this study. As a result, the addition of 0.1%, 0.25%, and 0.5% rosemary extract and the addition of 0.5%, 1%, and 2.5% aloe vera extract to tilapia feeds did not cause changes in the growth performance, biometric indexes, or chemical composition findings of the fish meat.

The aim of this study was to evaluate the effects of a natural antioxidant derived from rosemary extract on the stabilization of palmolein oil during deep-fat frying of Noodles. Palmolein oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant and palmolein without antioxidant were used as positive controls. Thermo-oxidative transformation were measured according to various physical and chemical parameters. Total polar compounds (TPC), free fatty acids (FFA) were measured during the study. All the parameters evaluated in the study increased with the number of frying cycles. The order of effectiveness of antioxidants for inhibition of palmolein oil degradation in deep-noodles was: PRESOL (rosemary based extract) > TBHQ > Control. In terms of oil consumption, it was observed that noodles fried in oil with rosemary extract had lower value of oil consumption as compared to TBHQ and control. The TBHQ degradation kinetics was also evaluated with frying cycle. It showed an exponential decay with increase in frying cycles. Also samples containing natural antioxidant had a least changes in the colour as compared to TBHQ and control at the end of frying cycle.